meat glue

meat glue

NUTRITION, PUBLIC HEALTH

Any of a family of enzymes known as transglutaminases (formally designated as EC 2.3.2.12, Nomenclature Committee of the IUBMB) obtained from Streptoverticillium mobaraense fermentation or extracted from animal blood–that digests skeletal muscle, allowing thin strips of animal meat to be fused together as “reformed” meat, creating thick “sirloin steaks” from scraps.

The public health disadvantage is that bacteria may colonise at the interface and/or become incorporated in the meat and for customers who like undercooked meat, pose a risk of infection. Meat glue is used in the restaurant industry to maximise the value of lesser grades of meat.